It's Chili Time!!! Here comes the snow and what could be better than Chili!!

Chili ~ Brown Dog’s Recipe

This Won

1^st Place

in a Chili Cook-Off

1 Tbsp. Olive Oil                                           3 Tbsp. (heaping) good chili powder

2 ½ lbs. ground beef (chili grind)                     1 pkg. Goya Sazon tomato/cilantro

1/3 cup flour                                               ½ tsp. Aleppo pepper

4 cloves garlic, crushed                                 2 pkg. Goya Sazon Anchiote

1 sweet onion, diced                                    ¼ tsp. Tobasco

1 cup finely chopped mix of red, orange           ½ tsp.  Penzey’s chipotle powder

   And red bell peppers                                  1 tsp. ancho chili powder

1 can low sodium beef broth                           1 tsp. chicken bouillon

1 can chicken broth                                      2 Tbsp. beef bouillon

2 14.5 oz. cans fire roasted tomatoes             ¼ tsp. cayenne pepper

2 8 oz. cans tomato sauce – no salt               2 tsp. cumin

1 Tbsp. Penzey’s Chili 3000                           ½ tsp. sweet Hungarian paprika

2 Tbsp. Penzey’s Chili 9000                           ½ tsp. smoked Spanish paprika

¼ cup minced jalapenos, seeds removed         1 tsp. fresh cracked multi color pepper

                                                                  

Brown ground beef in olive oil in two batches in heavy bottom large stock pot.  Remove beef from pot and add onion, peppers and garlic.  Sauté until onion is clear.  Add the meat back in and sprinkle the flour over all.  Stir well.  Add the

tomatoes, tomato sauce and both cans of broth.  Begin adding the seasonings, stirring often.  Let simmer for 1-2 hours.  Adjust flavorings to taste.

Chili ~ White Chicken

4 boneless chicken breast chopped                  1 tsp cayenne pepper (or to taste)

2 Tbsp. olive oil                                            1-2 tsp. cumin

4 cloves garlic, minced                                  1-2 tsp. oregano

2-3 stalks celery, chopped                             1 cup corn

2 onions, chopped                                        2 cans cannellini or great northern 

3 bell peppers (green, orange, red)                   beans

3 cans chicken broth                                    Cheese, sour cream, tortilla chips

2 cans chopped green chilies                             & jalapenos for garnish

Heat oil in a large pot over medium heat.  Saute chicken in oil until tender.  Add the garlic, celery, onions, peppers, broth, chilies, corn and seasonings and bring to a boil.  Reduce heat to low and add the beans.  Simmer for 20 minutes, or until heated through.  Pour into individual bowls and top with  cheese and jalapenos.  Thicken with 1-2 Tbsp. flour mixed with water.

Sweet September